This recipe comes from the October 2011 issue of the Food Network magazine and is a Deen Brothers recipe (Paula Deen’s sons). It was really good last night and I’m sure that it will be even better today as soups, stews and chilis are almost always better the second day.
3 tablespoons olive oil
2 pounds ground beef
salt and pepper
1 medium onion, diced (about 1 cup)
1 small green bell pepper, seeded and diced (about 1/2 cup) (I left this out)
2 large cloves garlic, finely chopped (or pressed with your garlic press)
1/4 cup chili powder, plus more to taste
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
3 (15 oz) cans red kidney beans, drained and rinsed (I like kidney beans but don’t love them so I did 1 can of kidney beans, 1 can of pinto beans and 1 can of black beans instead)
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (10 oz) bag frozen corn kernels
sour cream, grated cheddar cheese for serving (I also had Fritos out for serving)
1 Heat 2 tablespoons of olive oil in large pot over medium high heat (I left out the oil, I don’t thing you need to cook hamburger in olive oil, just extra calories to me). Brown ground beef, breaking it up with a fork, until cooked through, 7 – 8 minutes. Season beef with 1/2 teaspoon each of salt and pepper. Using a slotted spoon, transfer beef to a paper towel lined plate or bowl.
2 Heat remaining 1 tablespoon of olive oil in pot (I just cooked the onion and garlic in the hamburger grease). Add onion, bell pepper and garlic and saute until softened, about 5 minutes. (Drain any leftover grease.) Stir in chili powder, oregano and cumin and cook for 1 minute more.
3 Return beef to pot. Stir in beans, tomatoes, tomato sauce, corn, 1 1/2 cups water and 2 teaspoons salt. Simmer 30 – 45 minutes. Taste and add more chili powder, if desired.
4 Ladle chili into serving bowls and top with sour cream, cheese and Fritos, if desired!